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Properly canned in Mason jars, they do not need to be refrigerated or frozen. One of the reasons I can is so I can allow more space in the freezer for items that need to be frozen. Have 3 fridges with freezers full and one almost full deep freeze. Being an outdoorsman, I usually keep them stocked with meat and fish.

I freeze, too -- and now that I've got a deep freeze in the garage, I'll probably have it full within a few months....

Marinara keeps for a very long time. I also freeze blanched tomatoes and basil, but those start to get a bit mushy after six months or so. I don't freeze any sorts of cream sauces, though -- they'd likely break, and I consider those to be pan sauces that you build while cooking. No incentive to make in bulk, and lots of downsides.